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Drying characteristics of eggplant (Solanum melongena L.) slices under microwave-convective drying
energy modelling microwave effective moisture diffusivity artificial neural network
2016/12/9
A laboratory scale microwave-convection dryer was used to dry the eggplant fruit, applying microwave power in the range of 270–630 W, air temperature in the range of 40–70°C and air velocity in the ra...